Moules Marniere literally means (in French) Mussels Sailor’s Style. In Belgium and French restaurants it is considered the most common serving of mussels found on their menus. We found that using Cape mussels adds that much more to the meal. Enjoy!!!
(serves 2 to 3)
2 tbsp. extra virgin olive oil
1/4 cup chopped onions
2 cloves garlic, finely chopped
1/4 cup celery or green pepper
2 lbs. Cape mussels (or other mussels if you must)
1/4 cup white wine (Sauvignon Blanc or Fume Blanc and drink the rest)
Wash and clean shells thoroughly and debeard mussels just before cooking.
Saute onion, garlic, celery/green pepper in oil in a large saucepan over medium heat for 30 seconds. Add mussels and wine. Cook for about 4 minutes, until mussels open. Occasionally shake pot while cooking.
Serve in soup plates with broth, garnish with parsley. Add crusty French Baguette for dipping.